Description
A sweet and tangy mint syrup served with shredded Persian cucumber over ice is just the refreshing drink you need to beat the heat!
This recipe makes about 1 gallon of syrup. You’ll have plenty left over to give away as a great homemade gift.
1 tablespoon is enough for an 8oz glass of the julep.
Ingredients
- FOR THE SYRUP:
- 8 cups Water
- 5 pounds Sugar
- 4 cups Vinegar
- 4 cups Mint
- FOR THE DRINK:
- 2 cups Cold Water
- 1 cup Ice
- ¼ cups Shredded Persian/Lebanese Cucumber
- ¼ cups Syrup (or Double If Desired According To Your Taste Preference)
Preparation
For the syrup:
Stir water and sugar in a large pasta pot or other heavy bottomed pot. Place pot onto the back burner of your stove. Heat until it reaches a syrup consistency, on a gentle boil, for about half an hour. Then add vinegar and bring to a boil again. Lastly add mint and continue to boil another 15 minutes. Turn off the heat and allow the syrup to cool, overnight. Strain out the mint if desired.
To serve: In a pitcher combine all of the “for the drink” ingredients. stir and pour into 4 glasses. Add a tall spoon, if you have one, so you can eat the cucumber. And I recommend a straw.
City folk, look for the sexiest, long-necked glass you have, like an elegant beer glass.
Country folk, find your favorite old mason jar and grab a stripey straw.
Store the syrup in a clean, recycled glass juice bottle or maple syrup container. Store for up to a year (if it lasts that long) in the refrigerator. This sweet and tangy syrup makes a lovely homemade gift for someone very special.
Notes:
– This makes 1 gallon syrup, which will be enough for 24 servings of the drink.
– Take extra precautions when working with hot sugar and syrup.
I suggest you put the pot/bowl onto the back burner of the stove, where little hands can’t reach. Then don’t remove it from the pot until your syrup has completely cooled, overnight.
